Another session-friendly brewery: Pateros Creek

Pateros Creek Brewing in Ft. Collins, Colo. also reached out thanks to the Session Beer Day buzz. I got this from "Beer Maker" Steve Jones:

I just found out about this and I am stoked! I have been brewing session beers for a while and when I (Pateros Creek) opened my doors last June I had opened with the thought of doing only session beers. That has changed some and I have a few that are over 5%. I know that you are saying 4.5% is the top so I was mistaken there as I couldn't find enough literature on the definition of session (no one can, Steve; we're happily winging it!). I have been creating small beers for my customers but being in Colorado, it has been hard to garner support at times. Everyone wants crazy amounts of alcohol in their beer (easy to hide flaws and get drunk I suppose). Anyway, I am going to have some sort of celebration on April 7th for Session Day. #sessionday

I'm pretty stoked, too! Steve currently has Old Town Ale (a kölsch) at 4.5%, Car 21 Best Bitter at 4.5%, and Remittance Ale (a mild) at 3.1%. Hope to hear more about his Session Beer Day celebration!

 

Barley John's Brew Pub -- sessioning along

Got an email recently from Brian Lonberg, head brewer at Barley John's Brew Pub in New Brighton, Minnesota. Just gonna reprint the pertinent bits; he's doing session beers, and I know you'd be interested. (They just celebrated their 12th anniversary, too: congratulations!) It's a sure bet they'll have session beer on Session Day, too. He's still using "sessionable," but I figure that could take a while for me to stamp out completely...(that's tongue-in-cheek, Brian!)

I have been following your blog for a little while now, and have a couple of session beers that would be prefect for your blog.
Our Little Barley Bitter (year-round beer!) is a pretty excellent example of a British Bitter, clocking in at 3.5%.
Our Northern English Brown Ale is also quite sessionable at 4.3%.
And at 5.2% (assuming you're still calling that sessionable) we have our newest seasonal called Vulgare's Munich Dark - a Dunkeles that is anything but your common lager. (It's not session, but I'm a big fan of Dunkel, so I certainly wouldn't kick it out of bed.)

Good to know more folks are doing session regularly (and doing lagers, too!). 

Session Beer Day, April 7!

I suggested to the members of the small (but rapidly growing) Session Beer Project page on Facebook that we should make April 5th (4.5) or April 7th (Little Repeal Day, when 4.0% ABV beer became legal before repeal of the 18th Amendment) our day, Session Beer Day. We could ask for session beers at our favorite bars, and brewpubs, and suchlike, invite people to try them, gin up plenty of social media whoopee, and all dat.

We decided on April 7: there are a lot of photographs of a LOT of Americans happily drinking 4.0% beer we can use, it's a day the beer industry is already aware of, and...it's a Saturday this year (the day before Easter, which is actually kind of weird for me; I have a tradition of drinking big beers that afternoon), which doesn't hurt when you're planning a beer event!

What to do? If you work at a bar (or manage one, or own one), please consider throwing some under-4.5% beers on for April 7th, and making a special price or promotion for them. Tell folks it's Session Beer Day, and encourage them to see how good lower alcohol beers can be. (Good day to get a "We Support" window sticker, too!) If you're a brewer or wholesaler, encourage your accounts to pick up your under-4.5% beers for that day; it's a great chance to promote those beers! If you're a beer blogger/tweeter/writer, please consider spreading the word about Session Beer Day: use the hashtag #sessionday . And if you're a session beer drinker...get out there and ask for it!

Stout Day!

I posted over at my other, main blog about St. Patrick's Day, and while some of it's about whiskey, there's a good chunk about how this is a huge session beer day. People suck down dry Irish stouts of various manufacture -- mostly Guinness -- and they're almost all under 4.5%. It's a good day for session beer, and I should have done more to point that out. I have to think about this stuff!

Hmmm...maybe April 5th -- 4.5 -- as Session Beer Day?

Blatant Session

I picked up some beer in Newton, Mass at Marty's last Friday when I picked up Thomas from BU; a sixpack of Notch Pils -- just cuz -- and 22 oz. bombers of Cambridge Brewing's Audacity of Hops, and Blatant Brewery's IPA and Session. I'd seen pictures of those three on Facebook, and made a stop at Marty's mostly to get some (and partly because I'd just done a telephone interview with Marty Siegal two weeks before, and was really interested in seeing the store -- rightly so, it's freakin' awesome). Of course they had Blatant: their distributor is Atlantic Importing, run by Marty Siegal's son Sean. I brought them home and have been waiting for the right moment.

Tonight we had burgers grilled outside in the cool evening, and we wanted something not to boozy: we're closing on our refinance in about 15 minutes. Blatant Session, at 3.9%, sounded perfect. Cathy's first sip put a smile on her face: "Oooo, that's yummy." It was a bit like Stone Levitation, but without the forward malt, and without quite as urgent a hop character. Tasty, bitter, good malt backbone, and very finishable.

I'd like to spend some time at a bar with this, three Notches, and the Sam Adams Belgian Session on tap, and play some cards, and talk some politics, and watch some baseball. I feel that day may not be so far away anymore. Maybe I was wrong about last year being the Year of Session Beer. Maybe it's this year.

Chris Lohring is Cool...and by extension....

I swear, it's not that I'm piling on with Chris Lohring and Notch Brewing. But about half an hour ago I got an email from The Daily Meal that Lohring made their "60 (Plus) Coolest People in Food & Drink" list. Okay, it's not a James Beard award, but when you're the ONLY brewer on the list (and yeah, I know Notch is contract, but Chris is definitely a brewer) and there are people like Sam and Greg and Garrett and Adam and The Bros and Dick out there...it's a definite tip o' the cap.

So congratulations to Chris, because what he's doing is cool, and he's being very cool about it -- just read the blog sometime -- and the write-up of his inclusion definitely gets it:

Low-alcohol, "sessionable" [there's That Word again...] beers may have everyone in the craft beer community buzzing right now, but back when Lohring started Notch Brewing that was certainly not the case. Frustrated by the oversaturation of high-alcohol craft beers on the market at the time, he went against the grain, developing a balanced, flavorful line of brews that check in at less than 4.5 percent alcohol by volume. An ahead-of-his-time guy who strove to make a better-tasting beer that you can drink more of without getting sloppy drunk? Definitely cool.

Chris: gonna steal some of your cool here. Not for myself, not for the SBP at all...but it would appear that if Chris and Notch are cool...session beer is cool.

Damn right it is! Keep it coming, people: ask your local bar to carry some good craft beer under 4.5%, ask your local brewpub to make one, and then drink them! If you don't ask, it may not happen...unless someone as cool as Chris Lohring comes along.

Interview: Chris Lohring of all-session Notch Brewing

I was going to do a post on the 2^nd anniversary of Notch Brewing, which founder/brewer/everything Chris Lohring is celebrating tomorrow with the seasonal launch of his Saison — now in 12 oz. bottles! — so I asked Chris if he could answer a few questions, just to get some quotes to spice up a small post. Well…I asked some good questions, and I happened to hit him when he had some time (and a good cup of coffee)…so I’m just going to run the interview. It’s a smart encapsulation of how session beer is really starting to roll, in a picture of the first two years of a brewer dedicated to only making beers at 4.5% and under.*

When you started Notch, did you have a hunch that you were about to catch a small wave of interest in session beers? Or did you just take a chance on something you liked, like so many other small brewers?

It was a combo of all, except the wave part. I never imagined the interest session beer was about to gain. It started with my own habits. When I got out of brewing for a few years, I found it increasingly difficult to find interesting and fresh low ABV beers, because the focus had moved to the extreme. Even the 5.5 to 6.0% craft beer standards (Harpoon IPA, for example) are still higher alcohol beers in my mind. Notch Pils is 4.0%, Harpoon IPA is almost 6%, and that is 50% more alcohol. That adds up quick. As an avid runner, I was also very aware of the calories packed into a 6% ABV beer.

As a former professional brewer, I knew it didn't need to be this way. We could make wildly flavorful low alcohol beers, but the craft industry chose not to. They instead ran to high margin, high ABV beers. Would this really grow craft beer to its full potential? Session beer to me was a logical path to expanding craft beer market share, for new consumers (session beers are great gateway beers) and for what people smarter than me call usage occasions (there are many times session beer is far more appropriate than a fully loaded beer).

From a business perspective it's simple; there's a gap in the market. But the question remains, and needs to be proven, how many beer drinkers find value in session beer. How many find value in having one beer when they normally thought it was out of the question, or having 3 or 4 and walking a straight line out of the bar. I asked around before launching Notch, but I realized consumers are poor at evaluating a concept, it needs to be real. The only way to test something is to make it and sell it. So, Notch was born.

And for the record, without the Session Beer Project providing some glimmer of hope, I'm not sure I would have jumped so quick.

Can you give me any kind of growth rate numbers for your second year? Are things going okay, really well, hard to keep up with?

The first year was me brewing small, draft only batches that were used to convince retailers and wholesalers "session" had viability. (Just think about that two years later.) Year two was the bottle release, so growth was huge, but we were starting from nothing. I sold so much out of the gate in year 2 that I was consistently stocking out, and had to keep my distribution territory to greater Boston only. My host brewery, Mercury, increased capacity, so I was able to go statewide in September.

But a really odd thing happened last year. I sold more beer in December than any other month, and I sold more Pils on draft in December than any other month. It proved to me that session beer was not a summer concept, that it had relevance year round. At a time when other breweries were pumping out barley wines, strong ales, and highly hopped bombs, there were consumers drinking a whole bunch of unfiltered Czech style lager. Let’s just say that demand was not in my production planning, and it took me a few months to catch up.

Saison's coming out in sixpacks; do you think you'll be able to keep up with demand?

I have no idea what to expect from a 3.8% Saison in a six pack at $8.99. I'm not sure anyone has done something like that in New England. While I hope demand is strong, I certainly have a knack for picking difficult beers to brew from a production standpoint. I really need to give Mercury Brewing and their Head Brewer Dan Lipke credit for allowing me to have such freedom and creativity. But I ran a production facility for years, so I know when to admit something is not practical. Saison yeast is on the edge of not practical.

Any plans for a brewery yet?

Not for full production. Without reasonable scale and solid margins, a physical plant is extremely risky. As long as I have breweries that allow me the production I need with the ability to be extremely hands on, I'll be happy for awhile. If my volume grows to where it makes sense to build, I'd evaluate it, but that's a long way off. A small R&D brewery for one-offs with a tap room and beer garden? That makes more sense to me.

Session beer has a lot of interest, and that's showing in the number of beers that are tagging themselves as session beers or "sessionable"...even when they're over 5% or even over 6%. What's your reaction when you see a beer like that?

Jumping a train is easier than building one, and calling something session beer is easier than actually brewing it. Those beers are standard or slightly higher than standard ABV (Look at the CDC's measurements for standard drinks: 12oz beer at 5%, 5oz wine at 12%, or a 1.5oz measure of 80 proof spirit). Session beer is LOWER than standard, it is that simple. Some brewers are using session when they are referring to easy drinking. Not the same.

In Massachusetts, we've had a number of brewers come out with session beers in the last year that fit the Session Beer Project definition. Maybe we're better at math, or maybe we don't lie to our livers?

Are you enjoying the ride?

I've been having a great deal of fun these last two years. I work seven days a week [seriously, he does; following his Twitter feed -- @NotchBrewer -- makes me feel like a slacker] and rarely feel like I'm working. It's been rewarding to have so many beer fans come up to me and thank me for making session beer. That helps.

Thanks Lew, and thanks for all the support the last two years, you've been a big part of the ride.

*Disclosure: Chris is an acquaintance — I got to know him back when he ran Tremont Brewing — but I have no financial interest in his business — or any plans to have one — and there has never been any coordination between us except the one time we did an event together. Essentially, I write about Notch and Chris so much because he’s dedicated Notch to brewing only beers under 4.5%, and that’s made it a natural experiment for the SBP to follow.

"Sessionable"? Not here

I know, I know, I promised you a post about why session beer pisses off beer geeks -- and you'll get it -- but right now, another example of why beer geeks piss off The Session Beer Project. Take a look at this. Hopworks Urban Brewery in Portland, Oregon, has released a new beer for the start of Major League Soccer in town: Yellow Card Premier Ale. Allow me to quote (emphasis is all mine):

Just in time for the kickoff of the MLS season here in town, we made a sessionable English ale that will help you keep your eye on the ball and cheering for the Green!
Yellow Card is light-bodied, dry with subtle bread character featuring a crisp, mild and spicy hop bitterness. You can get it on tap and in growlers to-go at Hopworks Urban Brewery and Hopworks BikeBar.
This beer is made for the ultimate soccer fan. This one’s for you TA!
30 IBU and 5.2% ABV.

Yeah, that's 5.2% ABV. Let me reiterate: if your "session" beer is over 5%, what's the point? It's not "session beer" just because it's lower in alcohol than your double IPA. This is the flip-side of the growing acceptance of the idea that a flavorful lower-alcohol beer can be very enjoyable: "session" becomes a tag that reaches a market, rather than an idea that encompasses great beer at lower strength (for all-day drinking).

But maybe the sneakiest thing here is that the words "session beer" aren't even used. The beer is described as "sessionable." This is pure geek-speak, the snarly rebellion that "if I can drink four of them, that's sessionable!" This is sneaking into the session beer conversation, and yet...what does it mean? That a particular person will drink more than four of them? That doesn't mean much, and neither does this word.

No, really, it doesn't: you know how when you put a word followed by "definition" into Google, and fourteen competing "dictionaries" offer their definition? The only one that offers a definition for "sessionable" is the Urban Dictionary (and it's a reasonable one (!), and there's a very good definition at "session beer" too; the first one, that is). Merriam-Webster, my go-to for definitions? "The word you've entered isn't in the dictionary."

Therefore, I've made a decision: I'm not going to use the word "sessionable" anymore. It's become a weasel word, a dodge. I used it three times in past blog posts, and I've gone back and clarified those occasions, changing it to "session-strength." A small thing, but if this word's going to be misused, it's not going to be with my help.

Brewers? Step up. There are honest arguments over what ABV limits a session beer has -- 4.0%, my own 4.5%, BeerAdvocate's 5.0% -- but if you're over 5% and calling your beer "sessionable," sorry, you're just trying to latch onto the latest trend. And God help me, we worked too hard to make this a trend to let it be used...especially by craft brewers who should know better.

A Landmark: Samuel Adams Belgian Session

I got this sample in the mail yesterday. Samuel Adams Belgian Session, Boston Beer's new summer seasonal, coming in April. Here's the description they sent along:

Samuel Adams Belgian Session is a crisp, bright version of a traditional Belgian beer with fruity, slightly spicy flavors from the Belgian yeast. After many trial batches made from a finicky Belgian yeast, the brewers redefined the typical session beer style, using subtly sweet toffee and caramel notes from a blend of pale and honey malts to harmonize with the yeast's distinct fruity and spicy flavors. By definition, session beers contain no higher than 5% ABV (Belgian Session is 4.3%), allowing the drinker to enjoy multiple beers during a "session."

Okay, I'm not overjoyed about the "By definition" part, but you know, Jim Koch lives too close to BeerAdvocate's Alström brothers, so I'll cut him some slack...because you undoubtedly notice that while they quote the BeerAdvocate definition, the beer actually goes by the SBP definition you see over there to the right. Nicely done.

I'd give you a quick tasting note, but we're cleaning the oven right now, and all I can smell is burnt sugar and meat drippings, so I'll put that off and add it tomorrow. Meanwhile, as I said to Cathy when I pulled this out of the box and caught the name...we've moved the earth. Okay, we've moved American craft brewing. If Boston Beer makes a Samuel Adams label out of a type of beer you've been championing, that's a good day.

Next up: why session beer pisses off beer geeks.

Strike Brewing's Brown Ale

Great post on a new brewery -- Strike Brewing in the SF Bay Area -- that rolled out a Brown Ale as one of their first beers. A sub 4.0% brown ale! Read what "Beer Runner" Derrick Peterman has to say about it.

Ramblings of a Beer Runner: Beer of the Month: Strike Brewing's Brown:

Session Cider, too

Woodchuck Cider is a huge seller. It's a big brand, and cider is growing. So it kind of tickles me to see them go to full-year production on Woodchuck Crisp, a 3.2% ABV cider they're calling America's first "Session Cider."

It is one of the driest ciders in the Woodchuck lineup.  Dry and delicate in body, it finishes with a delicious apple flavor. Crisp is 3.2% alcohol by volume (abv), yet retains taste complexity. 

They put the cider in their variety packs, and it was a hit, so they decided to go year-round. It is now available in major US markets.

And this footnote to why they were calling it "session cider" pleased me as well: we're definitely getting the message out there.

"A Session Beverage is described by longtime beer journalist Lew Bryson as being less than 4.5% ABV, flavorful enough to be interesting, yet balanced enough for multiple pints."

Philly Homebrewers: time to show off your session chops

I heard from Mat Falco at Philly Beer Scene magazine that they're running a homebrew competition specifically for session beers! Check the details here; it's actually a bit more complicated -- and interesting! -- than that. It's a two-round competition, run through the area's homebrew shops; homebrewers affiliate with a shop and enter their first beers by March 3. (Update: there's a session competition in Pittsburgh, too: see below!)

The first round is the session beer one. Competitors may brew any 'style' of beer, as long as it is 4.5% ABV or under: "Anything over will not be considered. There are no other restrictions for this round." Furthermore, no style guidelines are imposed. "Good beer is good beer no matter how close or far off it is from the style it’s categorized as. We are looking for a well-brewed, flavorful interpretation of a session beer." I'm all for that; part of the impetus for the Project is to engender innovation in flavorful lower-alcohol beers.

Here's where it changes, and gets really interesting. For the second round, the top two brewers from each of the homebrew shops then brew another beer, using a pound of beans from One Village coffee roasters (supplied by the homebrew shops; not all the beans must be used in the beer)...and just to make it fun, there is a stylistic restriction on this one: no stouts or porters, the usual suspects in coffee beers. (Not to make a suggestion, but I recall a coffee-infused dark mild Gordon Grubb made at Nodding Head that was quite tasty; called it Up All Night, I think, and it was definitely not a porter.) Winners will be announced during Philly Beer Week.

Great to see this kind of interest and love for session beers!

Got word that TRASH, the Three Rivers Alliance of Serious Homebrewers, is also doing a homebrew competition with a session component -- and also using the 4.5% limit, thanks! Details are here; the winner will be scaled up and brewed on commercial scale at East End Brewing, where Scott has been a friend of The Session Beer Project for years.

Dark Lager Light

When I stopped in at Victory Brewing’s Downingtown pub on my way home from Lancaster Tuesday night, I was figuring on a nice pint of Uncle Teddy's bitter for the trip. But then I looked at the draft board and saw first that Dark Lager, one of my favorite Victory beers, was available, which is always a fleeting thing; great beer, but way underappreciated, so they only make the one batch around this time of year, and it’s draft-only.

Then I looked again, and realized that it was pegged at 3.9% ABV! I had to have it, and man, was I glad I did. Delish as always, assertive, fresh...and 3.9%? Wow! I spread the word a bit on Twitter (@lewbryson, which is my tag for #sessionbeer posts too), but I decided to get hold of brewers/founders Bill Covaleski and Ron Barchet for a short interview and find out why Dark Lager was suddenly a session beer.

It turned out that, well…it was a mistake, but as Ron said, “Two wrongs sometimes do make a right. The brewhouse yielded a lower-than-expected gravity, and the fermentability was weaker than expected.  Bingo: a nice, lower alcohol beer with some body.  In my opinion, it stylistically resembles a Czech dark lager.  Interestingly, this beer is and always has been a great example of what double decoction can do for darker beers; it’s made from 100% Munich malt.  The decoction adds quite a bit of color.” Flavor too, I might add!

“It was always intended to be a Munich dark lager,” Bill confirmed when I asked about the beer’s origins, “but with this two-step Mother Nature intervention, it came out more like a Czech dark lager.” It was quite a change, too; Bill looked back in the brewing records while we were talking, and while Dark Lager was usually around 5%, back in 2009 it went up to 5.7%...which is more where I think Ron originally wanted the beer.

See, I actually was in on the beginnings of this one, peripherally. Way back, Ron and I were wandering around the brewery one day, just chatting, and he asked, what do you think we should do next? A dunkel, I said immediately, a nice Munich dunkel, thinking of how much I loved drinking Andechs’s dunkel. Yeah, he said, excited, a good dunkel, right around 12°, something with some body. I smiled, and nodded, and thought to myself, well, no, I was actually thinking right around 10° so we could drink liters of it — I guess I was hooked on session even then — but I didn’t say anything. And when Dark Lager came out, I loved it, and took visiting friends by to try it — I’m looking at you, Stephen Beaumont — and did what I could personally to keep the sales figures up.

However, as Bill notes, “The beer is not a runaway success in sales. We like it, though, and we find there are other people that enjoy it as well…just enough to bring it back on draft every year.” So if you screwed it up, does that mean it may not go as well this year?

“We’ll probably keep it as is,” he said, meaning the new lower alcohol. “It’s unique. It’s a new twist, so tweaking it, as long as it doesn’t go in a way Ron or I don’t like, could be a way to go. I think we’re moving in the right direction with this beer.” Me too!

That fits right in with Victory’s overall plans, which are to have some fun and offer beers for everyone. “I’ve made this joke all the time,” Bill said. “People ask me, ‘Why do you have so many beers here?’ Walk around Downingtown and try to find some other kind of fun! We brew a lot of beers because it’s fun!

“At the same time,” he said, “we want people to enjoy themselves but get home safely. Lower-alcohol options are in everyone’s best interest. We don’t stand on a soapbox about it, but there is the option.

“We also have the restaurant to think about,” Bill continued, and this is something he’s referred to in the past as their ‘secret plan’ for craft domination. “I can’t point them out to you, but I know there are some dads sitting in here drinking Donnybrook, or Dark Lager, and they had just put down their Miller Lite because Mom and the kids wanted pizza. We want them to have a good experience with full-flavored beers. We’re not pandering to anyone, we drink them ourselves, but we’re not turning anyone off, either. We’re very bullish about the future of craft beer. Why can’t we make beers with nice texture and good flavor that everyone can enjoy?” As I’ve often said, brewing a good kölsch or helles or blonde ale is no less “crafty” than brewing a double IPA, right?

He wrapped it up with a mention of how that kind of angle gives them confidence about going into the new Xfinity Live Complex, with a 400 seat beer hall in Philly. “We’re not intimidated [by mainstream crowds],” he said. “If some Coors Light drinker wanders in there, we’ll have something for them. And that’s good for everyone.”

In context, I’d remind everyone that your Coors Light drinker…is the natural target for conversion to craft session beer. He (or she) is already drinking a 4.2% lager; just get some more flavor and variety in there, and we’ve got a win.

Now…I gotta get on the road. As fate would have it, I’m taking my daughter up to Lancaster for an interview at Franklin & Marshall College (or as my wife and I call it, Alma Mater), and I think there’s a pint or two of Dark Lager waiting me on the return trip…

Bitter American is back (and so is this blog!)

I was interviewed about session beers recently. I've kind of become the unofficial point person for session beer since starting this blog, so that's happened fairly often in the past four years. I've tried to be outspoken, because that's what session beer needs: vocal support (and your vocal support, too!), so brewers know that not everyone wants just more bigger, boozier, more extreme beers. Some of us also want great-tasting lower-alcohol beers that we can have at lunch and keep working (and I mean two full pints at lunch and keep working), or have a few of – or four or five of* – over two or three hours and not get silly. 

So anyway, I was doing this interview, and one of the questions was: "There's been a lot of talk in the media about the session beer trend taking off, though it's often hard to see when you go to a bar...and see 30 taps, 90% of which are 6% and up. Have you noticed any solid evidence that the session-beer revival is really happening here?"

Fair question, if that's what you're seeing...but it's not what I'm seeing. I'm seeing more talk about session beer – a lot more – I'm seeing breweries making more session-strength beers, I'm seeing breweries making commitments to session-strength beers – like Chris Lohring with his contract brand, The Notch, which are all 4.5% and under – and I'm seeing more people responding. 

Okay, I'm seeing that because I'm looking for it, to some extent, but I was looking for it four years ago, too, and it wasn't there. It's here to see now, and it is growing, and some of that's because the beers – like Yards Brawler, and Notch Pilsner, and Stone Levitation – are so good that we tend not to notice that they're so low in alcohol. Chris did a Notch Saison this summer that clocked in well below 4.0%, and it flew, though I suspect most people who drank it up never even knew.

One session beer's done so well that it's broken out of its seasonal slot and is going nationwide: 21^st Amendment's Bitter American. I first had this delicious low-alcohol brew at 21^st Amendment's San Francisco brewpub, and greatly enjoyed it. When it arrived in my Philadelphia market in cans, I was one happy camper, but my joy was tempered by its here-today-gone-next-month status.

No more. 21^stAmendment has decided that Bitter American is selling so well that it will hold up as a year-round beer.Here's 21st Amendment Brewery co-founder Nico Freccia: "We got so many emails and tweets asking us to make this a year-round beer, we just couldn't ignore them. It's the perfect antidote to the big beers of winter and also the perfect summer brew." 

"Bitter American is a great beer during colder times when strong beers seem to be pretty prevalent," added founder and Brewmaster Shaun O'Sullivan. "When we first brewed this beer it really scratched the lower-alcohol-session-beer-itch that I would get when I was tired of drinking barley wines, imperial stouts and other stronger hoppy beers. I wanted and I think a lot of good beer drinkers want a session beer where you can enjoy a few pints of a beer with huge flavor but without all the alcohol."

I think they're absolutely right. It's a tasty, crisp beer (much like Narragansett Summer Ale, another session-strength can that should go year-round, though probably with a different name!), it's got eye-catching graphics, and people instinctively know they can drink the hell out of it.

There's your proof. Beers like this are gaining sales (and not at the expense of big beers, you extreme crybabies; everyone's gaining), and the whole idea of a lower-alcohol, higher-flavor beer is gaining momentum. Why not? Because some people think it should cost less? News for you: thousands of cans sold disagree with you. I do think we'll have to have this pricing issue out one of these days, but the people have spoken, for now: they're willing to pay for flavor, even if a smaller group apparently only wants to pay for alcohol.

So...the blog is back. Tomorrow, an interview with Victory brewers Bill Covaleski and Ron Barchet about the mistake that turned their Dark Lager into a session beer, and why they're glad it happened. See you then!

*Some might call that 'binge drinking,' I tell them to check the total alcohol and the time...and leave me alone.